摘要
酿造调味品在发酵过程中易产生多种潜在的有毒代谢物,其中生物胺是影响其质量和安全的重要风险因素之一,过量摄入会使人体产生各种毒害反应,从而对健康造成不良影响。文章对生物胺的产生原因、毒性和检测方法进行了归纳,并重点阐述了国内外关于生物胺的物理、生物和化学的防控措施,以期为酿造调味品的食用安全性及有效控制提供新思路。
Brewed condiments are prone to produce a variety of potential toxic metabolites during the fermentation process,among which,biogenic amines are one of the important risk factors affecting their quality and safety.Excessive intake will cause various toxic reactions to human body,thus causing adverse effects on health.In this paper,the causes,toxicity and detection methods of biogenic amines are summarized,and the physical,biological and chemical prevention and control measures of biogenic amines at home and abroad are elaborated,in order to provide new ideas for the edible safety and effective control of brewed condiments.
作者
钟斌
徐雅芫
万娅琼
荆丰雪
李梅青
盛新颖
程江华
ZHONG Bin;XU Ya-yuan;WAN Ya-qiong;JING Feng-xue;LI Mei-qing;SHENG Xin-ying;CHENG Jiang-hua(Institute of Agricultural Products Processing/Anhui Food Microbial Fermentation and Functional pplication Engineering Laboratory,Anhui Academy of Agricultural Sciences,Hefei 230031,China;School of Tea and Food Science and Technology,Anhui Agricultural University,Hefei 230036,China;Anhui Kebo Product Testing and Research Institute Co.,Ltd.,Hefei 230088,China;School of Life Sciences,Anhui Agricultural University,Hefei 230036,China)
出处
《中国调味品》
CAS
北大核心
2024年第1期214-220,共7页
China Condiment
基金
科技部重点专项(SQ2020YFF0404523)
安徽省重大科技专项(201903a06020008)
合肥市关键共性技术研发项目(2021GJ075)
安徽省农业科学院青年英才人才创新项目(QNYC-202122)。
关键词
生物胺
酿造调味品
检测技术
控制方法
研究进展
biogenic amines
brewed condiments
detection techniques
control methods
research progress
